Steamed pork and fish meatloaf recipe.

This was supposed to be an authentic Indonesian “otak-otak” (that’s what the recipe book claimed anyway). I was quite excited to make it, since I had one frozen dory left and I was itching to use it.

Alas, luck was not on my side as I realised the dory was too small even for 1 person…

So, without so much of a blink, I decided to incorporate pork into the dish. And hence, the dish had to be renamed to “Steamed pork & fish meatloaf”. I’ll make real otak-otak another time..

# – Steamed pork & fish meatloaf, served with rice.

Funny thing was, the BF was unable to ascertain that there was pork in there. I guess if you blitzed the mixture fine enough you really can’t tell what it is. He was really surprised to know that there was pork!

The ingredients:

  • 200 grams of pork, cut into cubes
  • 120 grams of boneless white fish fillet (I used dory), cut into cubes
  • 1 onion, chopped
  • 5-7 shallots
  • 3 cloves of garlic
  • 100 ml of coconut milk
  • 1 teaspoon of white pepper
  • 1 tablespoon of lime or lemon juice
  • 1 tablespoon of chilli powder
  • 1 teaspoon of salt

# – First of all, chuck the fish into a blender or food processors. Give it a blitz.

# – Then, add the pork.

# – Followed by the shallots, garlic cloves & chopped onion.

# – Pour in the coconut milk. Blend till combined.

# – Add the salt, lemon/lime juice, white pepper and chilli powder.

# – Blend till fine.

# – Lay a clingwrap film over a chopping board.

# – Scoop half the paste onto the middle of the film.

# – Fold the bottom part of the film over the paste.

# – Then fold the part with the paste inside over the top of the film.

# – Tie a knot on each end to form a sort of Christmas popper shape…like this.

# – Wrap the parcels in aluminium foil.

# – Stick them in the steamer for 20 minutes.

# – When it’s done, cut the clingwrap film and carefully remove it. Let the loaf stays in the foil.

# – This is optional, but you could use a kitchen torch to crispen the top a bit. Otherwise stick in the oven in grill mode for 5 minutes at 210 degrees celcius.

# – Steamed pork and fish meatloaf, DONE! Instead of rice, you can serve it with grated cauliflower for a slow carb option.

The looks were nothing to shout about but it was juicy, tender and very flavoursome. It’s also really healthy because as you probably have noticed, there’s not a drop of oil used in making this dish!

22 thoughts on “Steamed pork and fish meatloaf recipe.”

  1. now this is something new for me. Didn’t know you can make meatloafs too, fish and pork loaf. I’m looking forward to more wonderful new food for me to see on your blog Kimberly

  2. my mum adds a bit of pork to her home-made fish-ball mix. she says it gives it an extra dimension of flavour and a little more bite. i imagine it’s the same for this!

  3. Ah i can imagine the taste to be pretty good.
    Some colour in it would be perfect to complete the look.
    Next time chuck in some greens and reds! and coarse black peppercorn for some texture!
    Just an idea =D

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